Dredge chicken in flour, then dip in beaten egg and then in breadcrumb mixture.

Add 4 tbsp. oil to large non-stick fry pan over medium heat. When oil is hot, add chicken fingers in batches, adding more oil to the pan as needed. Pan fry chicken fingers until juices run clear and crust is golden brown, about 5 to 6 minutes per side. Serve with Honey Garlic Sauce.

Honey Garlic Sauce
To small saucepan, add honey, brown sugar, garlic, soy sauce, sesame oil and 2 to 4 tbsp. vinegar (depending how sweet or sour you prefer your sauce.) Bring to a boil. Combine cornstarch and water. Stir in cornstarch slurry and bring to a boil to thicken.